Hello and welcome to Mincing Words.
With Summer moving on and Autumn moving in its hard to believe that Christmas has come and gone and the hot cross buns are out on the shelves again. We have had a season of extremes with 8 days near 40 degrees and above on one hand and our rainfall well exceeding average on the other.
From a saltbush meat prospective all this points to happiness. Warm weather and good rains produce excellent stock. The dams are looking healthy and there is a nice covering of native grasses.
With the change of seasons come a few changes in what we may serve at mealtimes. We dust off the barbeque, break into the lettuce, and slice up a few tomatoes but at the same time a roast or two isn’t out of the question.
When using our saltbush products at this time of year you can be inventive or keep things simple. The ‘ol’ Lamb chop on the Barbie or even fire up the weber for a Sunday family roast. There are so many combinations for cooking this time of year. We have even made lamb super burgers at are our place and the kid’s loved them more than than the junk food burger giants. Our saltbush Lamb sausages are a hit with all and sundry (if they ever get to the plate!!). This list is endless.
A new idea that can be used on our forequarter chops.
3 Tablespoons olive oil
Pinch crushed garlic
2 Tablespoons soy sauce
2 Tablespoons Worcestershire sauce
2 Tablespoons Honey or brown sugar
Teaspoon dried Oregano
Salt and ground black pepper to taste
In a mixing bowl combine all ingredients and mix well. Dip both sides of chops in mixture coating fully and lay in a dish. Marinade for at least 4 hours with remainder of marinade poured over top of chops. Fry, grill, or barbeque on high heat turning once only if possible. Test how well done chops are cooked by pressing with tongs: Soft is rare, hard is well done. Rest covered with foil for 2-3 minutes before serving. We suggest to accompany your meal with a good quality McLaren Vale Cabernet Sauvignon for the adults and the kids…well if they are anything like ours it will be fizzy.
We trust you have enjoyed this edition of “Mincing Words”. For more tempting recipe ideas see our recipe ideas section. See you in the Winter.